Place all of the dry ingredients in a bowl, combine and make a well in the centre. Pour the water in the centre of the well and use a spatula to mix until the ingredients just start to come together.
Tip the dough out on to your work surface and begin stretching it right across the table and folding it back together. Repeat until the dough is elastic. This process is activating the gluten in the flour. Once you are happy that the dough is ready to prove, roll it into a ball, place in a bowl and cover with a damp cloth. Allow to double in size. The time the dough takes to prove will depend on temperature - the yeast is activated a lot more quickly in a warm environment. You can speed up the process slightly by adding a couple of tablespoons of warm water to the yeast before combining it with the rest of the mixture.
Peel and finely slice the garlic. Fry gently in a saucepan in a little of the olive oil until soft but not browned. Add the tomatoes, bring to the boil and simmer gently for up to an hour and a half until the tomatoes are broken down and the sauce is thick...the longer the better!
Season with salt and pepper to taste.
Pick the herbs from the stalks and roughly chop, then stir into the sauce at the last minute, along with the rest of the olive oil to enrich the sauce and make it glossy.
Preheat the oven to 240 degrees.
Once the dough has doubled in size, turn it out on to your work surface and knock it back. Cut the dough into small pieces weighing around 30-40g each. Heavily flour your work surface and roll each ball out to a thickness of about 5mm
Heat a pizza stone in the oven until hot.
Smother a generous amount of tomato sauce over the pizza base, slice the mozzarella into 6 and spread over. Place the stone back in the oven to cook until golden brown. Ideally this will not take more than 4-5 minutes to cook. Remove the pizza from the oven and slice.
«Instead of using a tomato sauce try making a simple garlic and rosemary oil instead. »